Description
A refreshing cake combining zesty lemon and sweet raspberry, perfect for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Zest of 2 lemons
- 3 large eggs, room temperature
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
- ½ cup lemon curd (store-bought or homemade)
- ¾ cup raspberry jam or compote
- ½ cup fresh raspberries (plus extra for garnish)
- ½ cup powdered sugar
- 2 tbsp raspberry juice (from mashed raspberries or use raspberry syrup)
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lining them with parchment paper.
- Cream together the softened butter, granulated sugar, and lemon zest in a large mixing bowl until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually alternate adding the dry mixture and buttermilk with lemon juice to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth out the tops. Bake for about 22-25 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, layer one cake on a serving plate. Spread half the lemon curd and half the raspberry jam on top. Place the second layer on top and repeat the curd and jam layering.
- For the raspberry drizzle, mash the fresh raspberries and strain the juice if desired. Mix with powdered sugar until smooth. Drizzle over the cake and add extra raspberries for garnish.
Notes
Make sure to store leftovers in an airtight container. Pair with tea or ice cream for an enhanced experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake, lemon, raspberry, dessert, sweet, baking, party